Name: Mini Pumpkin Whoopie Pies
Total time: 35 min
Yield: 23 whoopie pies
Cuisine: American
Ingredients: 2 cups all-purpose flour; 5 tablespoons unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup vegetable shortening; 1 cup granulated sugar; 1 large egg; 1 cup whole milk; 1 teaspoon pure vanilla extract; 4 ounces cream cheese at room temperature; ½ cup unsalted butter at room temperature; ½ cup confectioners’ sugar; ¼ cup canned solid pack pumpkin not pumpkin pie filling*; Pinch cinnamon; Pinch nutmeg

Mini Pumpkin Whoopie Pies

Making whoopie pies is a fun kitchen activity the kids will love, or just a delicious treat to serve with all your other football party snacks! These pumpkin whoopie pies are miniature, so they make great single-serve fall treats.

Total 35 minutes

Serves 23 whoopie pies

Desserts

American

Jump to the recipe

whoopie pies in a box

Why this recipe works

You’re baking a soft cookie and combining it with a tasty cream cheese filling. This means they look complicated, but they’re not!

These mini pumpkin whoopie pies are fun for an after school treat or to take along to a harvest festival.

Related Recipe – Chocolate Whoopie Pies

stack of pumpkin whoopie pies dusted with powdered sugar

Ingredients you will need

labeled ingredients for whoopie pies

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

How to Make Mini Pumpkin Whoopie Pies

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

Prepare cookies:

Preheat oven to 350 degrees and line cookie sheets with parchment paper or silicone baking mat.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside.

adding baking soda to bowl

Use a mixer to beat shortening, sugar, and egg in a large bowl. Mix on high speed until smooth, about 3 minutes.

mixing egg with sugar and shortening

Slowly add half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.

adding vanilla to the mixer bowl

Drop about 2 teaspoons dough onto prepared sheets, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 10 to 15 minutes.

scooping dough onto cookie sheet

Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.

Prepare filling:

Use mixer to beat softened cream cheese, softened butter, and confectioners’ sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.

adding spices to bowl

putting top on whoopie pie

Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.

stack of pumpkin whoopie pies

Baking Tips & FAQs

This recipe makes 46 small cookies, so 23 whoopie pies. If you prefer them larger, simply bake the same and increase the time by a minute or so if needed.

Be sure your cream cheese has been softened so you don’t end up with any little bits of cream cheese in your filling.

You’ll love these soft chocolate whoopie pies stuffed with pumpkin cream cheese filling. A delicious dessert or snack for fall!

More Fun Pumpkin Recipes

stack of whoopie pies

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